SSP Group plc’s Post

🌏 Singapore: Chickita’s Next Big Adventure in Southeast Asia! 🇸🇬 We are excited to announce that Singapore is the next destination for Chickita’s flame-grilled experience! As a city renowned for its vibrant food culture, innovation, and culinary diversity, Singapore is the perfect place for Chickita to take its next bold step. Our entry into this thriving market aligns with our vision to deliver globally-inspired flavors to food enthusiasts across the region. Why Singapore? Passionate Food Scene: Singapore is a food lover's paradise, where locals and tourists alike seek out unique dining experiences—perfect for Chickita’s bold, flavorful menu. Gateway to Southeast Asia: Singapore’s strategic location makes it a prime launchpad for continued regional expansion, enhancing our visibility and growth in neighboring markets. Innovation in Dining: With its forward-thinking dining culture, Singapore is the ideal place for Chickita to introduce new trends and innovative offerings. Thriving Retail Market: Singapore’s booming retail and food service sectors provide the ideal environment for Chickita to establish a strong presence and connect with a diverse, discerning customer base. Chickita Singapore is coming soon! Stay tuned for sneak peeks, exciting updates, and a closer look at our flame-grilled journey as we prepare to become a part of Singapore’s dynamic dining scene. --- 🍗 Invest in Deliciousness—You Can’t Go Wrong! 🍗 E: franchise@chickita.co (Ms. Jerica) W: chickita.co --- #foodandbeverage #franchising #franchise

Fairprice Finest debuts at Clarke Quay! That's right – Clarke Quay isn't just for party enthusiasts anymore. Introducing Fairprice Finest @Clarke Quay in Singapore. NTUC FairPrice 📽 Check out the video below! 🛒 Unlike the typical NTUC layout, this innovative establishment, situated in a warehouse space, offers a lifestyle-driven experience encompassing grocery and gift shopping, food & wine, and entertainment. 🛒 Nestled in the heart of Singapore's bustling entertainment and residential hub, tourists, residents from the nearby River Valley area and office crowd can anticipate a unique range of merchandise, distinct from conventional groceries. So, what can you expect? 1.Grocer Food Hall – centrally located, offering diverse cuisines, along with Pick n Cook service, a cheese corner, fresh sushi, and more. 2. Grocer Bar – a cozy setting to unwind with a glass of wine or cocktail. Indulge in Asian specialties like the Ondeh Ondeh Cocktail for $15 each. Plus, explore an interactive screen to select your whiskey. 3. The "Orange Container" – available for private dining or events. 4. Space for cooking classes and demonstrations. 5. Singapore-themed corner – situated at the main entrance, featuring a variety of SG-themed souvenirs, collab with Singapore designer and local brands, perfect for tourists. I love this spot because it showcases to tourists the must-buy in Singapore and uniquely designed souvenirs. 🛒 It's been years since a supermarket graced this location. The last one, Japanese MEIDI-YA (now relocated to Great World City), resided at the now-defunct Liang Court along River Valley Road. 🛒 Typically, NTUC Finest outlets aren't found in town (except for the one at 111 Somerset, if memory serves me well). So, setting up shop at Clarke Quay presents a unique opportunity to raise brand awareness, especially among international visitors. 🤔 Still Curious? Visit and explore it firsthand. I'll love to hear your thoughts! >>>>>>>>>> Til the next one. This is Kelvin C.. LinkedIn ❤️If you enjoy my content, do me a favor to CLS Or 🛎️Follow Me for a regular dose of interesting retail and marketing share. >>>>>>>>>> #retailwallker #retail #retailnews #retailsingapore #supermarkets #branding #ccpn #kelvinc

The F&B industry in Singapore is as dynamic as it is challenging. Razor-thin margins, escalating rental and ingredient costs, and the constant struggle to find skilled workers are just some of the hurdles restaurant owners face. The reality is harsh, and the numbers speak for themselves – more F&B businesses closed than opened in the first half of 2024. Yet, despite these challenges, there are shining examples of resilience. From Iggy’s celebrating 20 years to Sushi-Tei Pte Ltd (Singapore) 30th anniversary and Ananda Bhavan reaching an incredible 100-year milestone, these establishments have not only survived but thrived. Reading their stories in today’s The Straits Times, I felt compelled to share some advice for aspiring F&B entrepreneurs: 1. For Culinary Students and Recent Graduates: My advice is simple – don’t rush into starting your own F&B business. Instead, seek opportunities to work with established brands like those mentioned above. Learn the intricacies of running a sustainable business from the ground up before you consider entering the market on your own. 2. For Successful Individuals from Other Sectors: If you’ve earned your wealth elsewhere and are thinking of entering the F&B sector, believing it to be a profitable venture or a personal luxury, my advice is don’t do it. The F&B industry is not an easy way to make money, and the challenges are many. Instead, support existing establishments as a customer and invest your resources in other, less volatile investment vehicles. 3. For Current F&B Operators: Continue to innovate and adapt. Seek assistance if needed, but most importantly, maintain the quality and consistency of your offerings. Anticipate your customers’ needs and stay ahead of the curve. It’s a tough industry, and I respect your dedication and perseverance. The Singapore F&B scene is vibrant and full of potential, but it requires careful planning, hard work, and a realistic understanding of the challenges involved. Let’s support and learn from the experiences of those who have paved the way. #F&BIndustry #SingaporeDining #Entrepreneurship #BusinessAdvice #CulinaryJourney

Not too long ago, they exited the market, and now, just a few months later, they're back with a vengeance. The Chinese F&B chains are not for the faint-hearted. With war chests filled from their successes in the domestic market, these giants are now setting their sights on the international stage. CHAGEE Singapore, though Singapore wasn't their first choice for expansion into the Asia-Pacific region, is now rapidly growing, leveraging a different strategy from their peer, LUCKIN COFFEE (SGP) PTE LTD. While CHAGEE is surpassing 4,500 units and on track to hit 5,000 soon, Luckin Coffee has just crossed a staggering 20,000 outlets. These numbers are astonishing and demonstrate the aggressive pace at which these brands are expanding. It will be interesting to see how their strategies unfold in new markets and how they navigate the challenges of internationalization. #F&B #MarketExpansion #GlobalBusiness #Chagee #LuckinCoffee #AsiaPacific #BusinessStrategy

Chinese companies are eyeing the struggling Thai bus and restaurant sectors for expansion, causing concern among local business owners. The financial difficulties faced by Thai bus operators and restaurant owners have opened the door for Chinese investors to step in, potentially reshaping these industries. Key Takeaways Chinese companies are negotiating to acquire struggling Thai bus

In 2018, I flew across the globe to King’s Cross in London to showcase one of my brand’s cuisines in collaboration with Singapore Airlines. I was prepared for the snaking queue, as we are quite used to it back home. But the warm reception we received 10,000 kilometers away in a faraway continent just blew my mind. This is the power of a brand. To this day, we have tourists specially seeking us out to try our food. Our brand has become a foodie’s destination—an experience they must tick off their itinerary. (By the way, we just opened our latest outlet in Changi Airport T1.) Here’s the thing about great restaurant branding: Before customers even step inside the restaurant, they already have warm, positive feelings about it. This has two halo effects: 1. If your food is great, they will be more likely to enjoy the experience, fueled by all these positive thoughts inside their head. 2. But, god forbid, if it’s just meh—average, your customer will also likely find their own excuses for you. “Perhaps the cook had an off day, or they were too busy today, blah blah blah.” Either way, you still win. That’s why there’s this saying: “Your reputation precedes you.” Work hard to build a brand. Your product, your food, will sell itself. #entrepreneurship #businesstips #businessstrategies #restaurantowner#foodbusiness #restaurant #marketing #branding #gkbizsecrets #veryunusualinsights #chefgwernsecrets

有面入座 无面按序排队或门外等候 If you have noodles, you get a seat.  If you have no noodles yet, please join the queue or wait outside. 🍜 🪑 🚶♀️🚶🏻♂️🚶🏻♂️🚶♀️🚶🚶🚶♀️ I always wondered if the ‘chope’ system at food establishments in Singapore is a good one. [‘Chope’ is Singapore language for ‘reserved. ‘Chope-ing’ involves leaving small items that can be safely placed on the table to mark it taken. Items can include packets of tissue paper, umbrellas, bags, cards of all sorts, etc.] Often, people 'reserve' a seat at table before proceeding to order food, returning in assurance that the empty seat will be there waiting. The good thing about this system is that one will not be stranded in a busy foodcourt or hawker center, with a bowl of hot noodles, without a seat. The not so good thing about this system… 🤔 🍜 🪑 🚶♀️🚶🏻♂️🚶🏻♂️🚶♀️🚶🚶🚶♀️ I prefer not to ‘chope’. If I am with company, I will offer to sit at the table first so others can go order. If I am alone, I would prefer to visit a place where 'chope-ing' is not allowed, or even try my luck finding a seat. So, to me, here’s a system I think makes a whole lot more sense. This sign 👇 was spotted at a wildly popular noodles shop in Hangzhou. You get your food, you get a seat. No food yet, give up the seat. As fair as fair can be. This ensures every patron who bought noodles won't be scrambling to look for a seat as their noodles gets cold. And we all know how important it is to have piping hot noodles. If I ever run a successful eatery, I will adopt this system. In the meantime, I doubt the ‘chope’ system will disappear anytime soon. Frankly, it kinda works. And I suppose it’s a cultural artifact that’s unique Singapore 🇸🇬 #china #singapore #culture

More closures including very notable names in fabulous venues in Singapore. So what gives? The endless stream of upscale concepts that have opened over the 2021 to 2022 during the boom of destination dining in our little red dot, Singapore. Then travel opened up big time, so demand has dropped as everyone exits... now the boom is in Korea and Japan where endless waves of tourists descend.. A hotel boom is happening there. So with more brands than ever to spread the demand which is already dropping month on month from 2023, the end result is that outlets become financially unfeasible to continue. That an ever increasing wages, higher rentals, higher utilities, it becomes a wave to big to surf over for some. Adaptability and scale becomes even more crucial to drive revenues and synergies cost structures. The single brand owner has the biggest challenge with little ability to reduce shared costs and makes it even harder. Even others backed by famous hotels call it a day. So where will the industry stabilise at... 2024 is a complicated year, fraught with the spectre of rising rents, wages and fewer customers.

It seems shops like higher priced seafood restaurant and bars at Kallang didn't benefit due to the influx of female and lower income customers, while regulars shunned the crowd. I wonder why these shops didn't consider pivoting temporarily their position with special deals, takeaway packages to respond to the shift after observing the fall in sales after a couple of nights? the fact that the restaurant could tell customer in advance of the crowds shows they already know about the impact on their customers. Moving forward surely the stadium provides a list of events way in advance and retailers can assess and pivot as needed. This is an interesting case study on the academic concept of market orientation and specifically market responsiveness. If there are more of such things to come by Singapore Tourism Board perhaps an industry engagement team together with business associations could help retailers pivot to such "event-nomics" to greatly improve our national ROI. #retail #customerexperience #customersatisfaction #taylorswift #foodandbeverages

📣 Chick-fil-A's Bold Step into Singapore: Bringing Chicken to New Shores with a Side of Strategy🌟 ---------------------- 🔹Introduction: Chick-fil-A’s first move into Asia via Singapore. 🔹Why Asia, and Why Now?: Singapore as a strategic, food-loving entry point. 🔹Strategic Moves: Customizing menu, decor, and experience for local appeal. 🔹Cultural Nuances: Embracing local flavors and customs. 🔹Market Research: Understanding Singaporean dining habits and competitors. 🔹Adapting the Menu: Adding local flavors and popular drinks. 🔹Handling Competition: Differentiating Chick-fil-A’s brand in a crowded market. 🔹Operational Excellence: Using Lean Six Sigma for efficient service. 🔹Long-Term Vision: Building a scalable model for Asia. 🌐 Learn more at the Link in the comments! ------------------- 💥Content is copyrighted by BIZINSIDER. #BizInsider #Biz #ChickfilAs #LoyalFans #BusinessModel #StartUp #bringingchicken